18 Delicious Crab Casserole Recipes for Seafood Lovers

Every seafood lover knows the joy of digging into a creamy, flavorful crab casserole—it’s the ultimate comfort food that brings a touch of elegance to any dinner table. Whether you’re looking for a quick weeknight meal or a show-stopping dish for your next gathering, our roundup of 18 delicious crab casserole recipes has something to satisfy every craving. Dive in and discover your next favorite seafood masterpiece!

Creamy Crab and Artichoke Casserole

Let’s dive into a dish that’s as luxurious as a spa day but as easy as a lazy Sunday—Creamy Crab and Artichoke Casserole. It’s the kind of meal that whispers ‘fancy’ but shouts ‘eat me now’ with every cheesy, creamy bite.

Ingredients

• Crab meat – 1 lb
• Artichoke hearts – 1 cup, chopped
• Cream cheese – 8 oz
• Mayonnaise – ½ cup
• Parmesan cheese – ½ cup, grated
• Garlic – 2 cloves, minced
• Lemon juice – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Paprika – ¼ tsp

Instructions

1. Preheat your oven to 375°F. This ensures your casserole bakes evenly, not just on top.
2. In a large bowl, mix cream cheese and mayonnaise until smooth. Tip: Soften the cream cheese first to avoid lumps.
3. Add minced garlic, lemon juice, salt, black pepper, and paprika to the bowl. Stir well to combine.
4. Gently fold in the crab meat and chopped artichoke hearts. Be careful not to break up the crab too much.
5. Transfer the mixture to a greased baking dish and sprinkle grated Parmesan cheese on top.
6. Bake for 20-25 minutes, or until the top is golden and bubbly. Tip: For an extra crispy top, broil for the last 2 minutes.
7. Let it sit for 5 minutes before serving. This helps the flavors meld together beautifully.

Fantastically creamy with a hint of tang from the lemon and artichokes, this casserole is a showstopper. Serve it with crusty bread to scoop up every last bit of cheesy goodness, or over a bed of greens for a lighter take.

Spicy Crab and Cornbread Casserole

Today’s the day we throw caution to the wind and dive fork-first into a dish that’s as bold as your Aunt Linda’s opinions at Thanksgiving—Spicy Crab and Cornbread Casserole. Trust me, your taste buds will thank you, even if your spice tolerance might beg for mercy.

Ingredients

• Crab meat – 1 lb
• Cornbread mix – 1 box (8.5 oz)
• Milk – 1 cup
• Egg – 1
• Jalapeño – 1, diced
• Cheddar cheese – 1 cup, shredded
• Butter – 2 tbsp

Instructions

1. Preheat your oven to 375°F because we’re not baking patience today.
2. In a large bowl, whisk together the cornbread mix, milk, and egg until smoother than your pickup lines.
3. Fold in the crab meat and diced jalapeño with the grace of a ballet dancer to keep those chunks intact.
4. Melt the butter in a 9-inch cast-iron skillet over medium heat, swirling to coat like you’re painting a masterpiece.
5. Pour the batter into the skillet, sprinkle the cheddar cheese on top like you’re showering it with love, and bake for 25 minutes.
6. Check for doneness by inserting a toothpick in the center; if it comes out cleaner than your conscience, it’s ready.
7. Let it cool for 5 minutes because no one likes a mouth burn, unless it’s from the jalapeño.

Just imagine the crispy, golden crust giving way to a moist, spicy interior that’s packed with sweet crab meat. Serve this bad boy with a side of cool sour cream to balance the heat, or go rogue and eat it straight from the skillet—we won’t judge.

Cheesy Crab and Rice Casserole

Now, who said comfort food can’t be a little fancy? Dive fork-first into this Cheesy Crab and Rice Casserole, where luxury meets laziness in the best possible way. It’s the culinary equivalent of wearing pajamas to a five-star dinner—absolutely acceptable.

Ingredients

• Cooked white rice – 2 cups
• Lump crab meat – 1 lb
• Shredded cheddar cheese – 1 1/2 cups
• Heavy cream – 1/2 cup
• Butter – 2 tbsp
• Garlic powder – 1 tsp
• Salt – 1/2 tsp

Instructions

1. Preheat your oven to 375°F—because good things come to those who bake (and wait).
2. In a large bowl, mix the cooked white rice, lump crab meat, and 1 cup of shredded cheddar cheese. Tip: Gently fold to keep those crab lumps lumpy.
3. Pour the heavy cream over the mixture and sprinkle with garlic powder and salt. Stir until everything is happily married.
4. Transfer the mixture to a greased casserole dish and dot the top with butter. Tip: Butter pieces should be like hidden treasures, scattered evenly.
5. Sprinkle the remaining 1/2 cup of cheddar cheese on top because more cheese is always the answer.
6. Bake for 25 minutes or until the cheese is bubbly and slightly golden. Tip: If it’s not bubbling, it’s not ready—patience is key.

Rich, creamy, and with just the right amount of crabby goodness, this casserole is a textural dream. Serve it straight from the dish for that ‘I-made-this-just-for-us’ vibe, or plate it up fancy to impress your in-laws. Either way, it’s a win.

Crab and Spinach Stuffed Shells Casserole

Dive into a dish that’s as fun to make as it is to eat, where pasta shells become little boats sailing in a sea of creamy, cheesy goodness. This Crab and Spinach Stuffed Shells Casserole is your ticket to a flavor-packed journey, no passport required.

Ingredients

• Jumbo pasta shells – 20
• Crab meat – 1 lb
• Spinach – 2 cups, chopped
• Ricotta cheese – 1 cup
• Mozzarella cheese – 1 cup, shredded
• Parmesan cheese – ½ cup, grated
• Garlic – 2 cloves, minced
• Egg – 1
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Marinara sauce – 2 cups

Instructions

1. Preheat your oven to 375°F. This ensures a perfectly golden top without overcooking the delicate crab.
2. Boil the jumbo pasta shells according to package instructions until al dente, about 9 minutes. Tip: Add a splash of olive oil to prevent sticking.
3. Drain the shells and let them cool slightly. Handling them while too hot can lead to breakage—patience is key!
4. In a mixing bowl, combine crab meat, spinach, ricotta, mozzarella, Parmesan, garlic, egg, salt, and pepper. Mix gently to keep the crab chunks intact.
5. Spread 1 cup of marinara sauce at the bottom of a 9×13 inch baking dish. This creates a flavorful base and prevents sticking.
6. Stuff each shell with the crab mixture and arrange them seam-side up in the dish. Tip: Use a small spoon or piping bag for less mess.
7. Pour the remaining marinara sauce over the shells, then sprinkle with extra mozzarella if desired. Tip: Cover with foil for the first 20 minutes to melt the cheese perfectly.
8. Bake for 30 minutes, then remove the foil and bake for an additional 10 minutes until bubbly and slightly browned.

Every bite of this casserole is a creamy, dreamy mix of tender crab and vibrant spinach, hugged by pasta and melted cheese. Serve it with a crisp salad or garlic bread to turn dinner into a feast.

Old Bay Crab and Potato Casserole

Alright, let’s dive into a dish that’s as easy to love as it is to make—this Old Bay Crab and Potato Casserole is the cozy, flavorful hug your weeknight dinners have been missing. Packed with bold flavors and a creamy texture that’ll have you coming back for seconds (or thirds, no judgment here), it’s the ultimate comfort food with a seafood twist.

Ingredients

• Potatoes – 4 cups, diced
• Crab meat – 1 lb
• Old Bay seasoning – 2 tbsp
• Heavy cream – 1 cup
• Butter – ½ cup
• Salt – 1 tsp

Instructions

1. Preheat your oven to 375°F—this ensures your casserole cooks evenly and gets that golden top we all crave.
2. In a large pot, boil the diced potatoes in salted water for 10 minutes, or until just fork-tender. Tip: Don’t overcook them; they’ll finish in the oven.
3. Drain the potatoes and return them to the pot. Add the butter, heavy cream, and Old Bay seasoning, stirring gently to combine. Tip: The residual heat will melt the butter beautifully.
4. Fold in the crab meat carefully to keep those lovely chunks intact. Tip: Fresh crab is king, but canned works in a pinch—just drain it well.
5. Transfer the mixture to a greased casserole dish and bake for 25 minutes, or until bubbly and slightly golden on top.

This casserole emerges from the oven with a creamy interior that’s studded with tender potatoes and sweet crab, all spiked with that signature Old Bay kick. Serve it straight from the dish with a side of crusty bread to sop up every last bit of goodness, or go rogue and top it with a fried egg for breakfast—because why not?

Crab and Asparagus Casserole with Hollandaise Sauce

So, you’ve decided to dive into the decadent world of casseroles, and let me tell you, this Crab and Asparagus Casserole with Hollandaise Sauce is like the superhero of comfort food—capable of saving even the gloomiest of days with its creamy, dreamy goodness.

Ingredients

• Crab meat – 1 lb
• Asparagus – 1 bunch, trimmed
• Butter – ½ cup
• Flour – ¼ cup
• Milk – 2 cups
• Egg yolks – 3
• Lemon juice – 1 tbsp
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F and grease a casserole dish lightly with butter.
2. Steam the asparagus for 3 minutes until bright green but still crisp, then arrange in the bottom of the dish.
3. In a saucepan, melt ½ cup butter over medium heat, then whisk in ¼ cup flour to create a roux. Cook for 2 minutes until golden.
4. Gradually add 2 cups milk to the roux, whisking constantly to avoid lumps. Bring to a simmer and cook until thickened, about 5 minutes.
5. Remove from heat and quickly whisk in 3 egg yolks, one at a time, then stir in 1 tbsp lemon juice, ½ tsp salt, and ¼ tsp pepper.
6. Gently fold in 1 lb crab meat, then pour the mixture over the asparagus in the casserole dish.
7. Bake for 25 minutes until the top is lightly golden and the casserole is bubbly.
8. Let stand for 5 minutes before serving to allow the sauce to thicken slightly.

Who knew elegance could be so easy? This casserole boasts a velvety hollandaise that hugs each bite of sweet crab and crisp asparagus. Serve it atop a toasted baguette slice for a crunch that contrasts beautifully with the creamy interior.

Southern Crab and Grits Casserole

Mmm, let’s talk about a dish that’s as comforting as a hug from your grandma but with a kick that’ll make your taste buds do a happy dance. Southern Crab and Grits Casserole is the love child of creamy, cheesy grits and succulent crab meat, baked to golden perfection.

Ingredients

• Grits – 1 cup
• Water – 4 cups
• Butter – 4 tbsp
• Cheddar cheese – 1 cup, shredded
• Crab meat – 1 lb
• Egg – 1
• Hot sauce – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 375°F and grease a casserole dish. This ensures your casserole doesn’t stick and makes cleanup a breeze.
2. In a medium saucepan, bring 4 cups of water to a boil. Slowly whisk in 1 cup of grits, reducing the heat to low. Cook for 5 minutes, stirring constantly to avoid lumps.
3. Remove the grits from heat and stir in 4 tbsp of butter and 1 cup of shredded cheddar cheese until melted and smooth. Tip: For extra creamy grits, let them sit covered for 5 minutes off the heat.
4. In a large bowl, gently fold 1 lb of crab meat into the cheesy grits, being careful not to break up the crab too much. Tip: Use a spatula for gentle mixing to keep those crab chunks intact.
5. Whisk 1 egg with 1 tsp of hot sauce and ½ tsp of salt, then stir into the grits and crab mixture. This binds everything together and adds a subtle kick.
6. Pour the mixture into the prepared casserole dish and bake for 25 minutes, or until the top is lightly golden and the edges are bubbly. Tip: For a browner top, broil for the last 2 minutes.

Just imagine diving into this casserole: the grits are luxuriously creamy, the crab is sweet and tender, and that hint of hot sauce? Chef’s kiss. Serve it up with a side of crispy bacon or a fresh green salad for a meal that’s downright irresistible.

Crab and Mushroom Casserole with Sherry Cream Sauce

Today is ‘2025-07-16 04:34:35.654543’, You’re a professional food blogger writing a relatable US-based roundup-style recipe article. Introduce the dish: ‘Crab and Mushroom Casserole with Sherry Cream Sauce’ using the structure below.

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Write a short 2-3 sentence intro, The first word of your introduction must begin with the letter ‘T’. Do not display the title. Start directly with the introduction.

Ingredients

• Butter – 2 tbsp
• Mushrooms – 1 cup, sliced
• Flour – 2 tbsp
• Sherry – 1/4 cup
• Heavy cream – 1 cup
• Crab meat – 1 lb
• Salt – 1/2 tsp
• Pepper – 1/4 tsp
• Bread crumbs – 1/2 cup

Instructions

1. Preheat your oven to 375°F. This ensures your casserole bakes evenly, avoiding a sad, soggy bottom.
2. Melt butter in a skillet over medium heat. Add mushrooms and sauté until golden, about 5 minutes. Tip: Don’t crowd the mushrooms; they need space to brown properly.
3. Sprinkle flour over the mushrooms, stirring constantly for 1 minute to cook off the raw flour taste.
4. Slowly whisk in sherry and heavy cream, bringing the mixture to a simmer. Cook until slightly thickened, about 3 minutes. Tip: A smooth sauce is key, so keep whisking!
5. Gently fold in crab meat, salt, and pepper. Be careful not to break up those precious crab chunks.
6. Transfer the mixture to a baking dish and top with bread crumbs. For extra crunch, you can lightly spray the crumbs with cooking spray before baking.
7. Bake for 20 minutes, or until the top is golden and the sauce is bubbly. Tip: Let it sit for 5 minutes before serving to allow the sauce to thicken slightly.

You’ll love the creamy, luxurious texture paired with the earthy mushrooms and sweet crab. Serve it over toasted sourdough for a decadent twist on classic comfort food.

Lobster and Crab Bisque Casserole

Unbelievably, this Lobster and Crab Bisque Casserole is the seafood lover’s dream come true, packed with luxurious flavors that’ll make your taste buds dance the cha-cha.

Ingredients

• Lobster meat – 1 cup
• Crab meat – 1 cup
• Heavy cream – 2 cups
• Butter – 4 tbsp
• Flour – 3 tbsp
• Chicken broth – 2 cups
• Sherry – ¼ cup
• Salt – 1 tsp
• Black pepper – ½ tsp
• Paprika – ½ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for baking magic.
2. In a large pot, melt butter over medium heat until it’s just beginning to bubble.
3. Whisk in flour to create a roux, cooking for 2 minutes until golden. Tip: Keep stirring to avoid burning.
4. Slowly add chicken broth and heavy cream, whisking constantly to ensure a smooth mixture.
5. Bring the mixture to a gentle simmer, then stir in lobster and crab meat, sherry, salt, black pepper, and paprika. Tip: Sherry adds depth, but don’t overdo it unless you’re aiming for a tipsy bisque.
6. Simmer for 10 minutes, stirring occasionally, until the bisque thickens slightly.
7. Transfer the bisque to a casserole dish, spreading evenly. Tip: A shallow dish ensures even baking and a delightful crust.
8. Bake for 20 minutes, or until the top is lightly golden and bubbly.

Lusciously creamy with a hint of sherry, this bisque casserole is a showstopper. Serve it in bread bowls for an edible container that soaks up every last drop of bisque goodness.

Crab and Avocado Casserole with Lime Crema

Hold onto your hats, foodies, because we’re about to dive fork-first into a dish that’s as easy to love as it is to make. This crab and avocado casserole with lime crema is the culinary equivalent of a beach vacation—no sunscreen required.

Ingredients

• Crab meat – 1 lb
• Avocado – 2, diced
• Sour cream – 1 cup
• Lime – 1, juiced
• Tortilla chips – 2 cups, crushed
• Cheese – 1 cup, shredded
• Salt – ½ tsp

Instructions

1. Preheat your oven to 375°F—because every great casserole starts with a warm welcome.
2. In a bowl, mix the crab meat and diced avocado gently, as if you’re introducing two celebrities at a party.
3. Whisk together sour cream and lime juice in another bowl to create the lime crema. Tip: Fresh lime juice is the secret handshake here—bottled just won’t do.
4. Layer half of the crushed tortilla chips at the bottom of a baking dish, followed by the crab and avocado mixture, then drizzle with half of the lime crema.
5. Repeat the layers with the remaining ingredients, finishing with a generous sprinkle of shredded cheese on top. Tip: The cheese is your edible security blanket—it makes everything better.
6. Bake for 20 minutes or until the cheese is bubbly and golden. Tip: Keep an eye on it; like a good plot twist, the perfect golden top is worth the wait.

Kick back and marvel at your creation—creamy, tangy, with just the right amount of crunch. Serve it straight from the dish for that ‘help yourself’ vibe, or plate it up fancy to impress. Either way, it’s a win.

Baked Crab and Zucchini Casserole

Yikes, it’s zucchini season again, and if you’re staring down a mountain of green squash wondering what to do, we’ve got the answer that’ll make your taste buds do a happy dance. This Baked Crab and Zucchini Casserole is the cheesy, creamy, crabby delight you didn’t know you needed in your life.

Ingredients

• Zucchini – 2 cups, sliced
• Crab meat – 1 cup, shredded
• Cheddar cheese – 1 cup, shredded
• Heavy cream – ½ cup
• Garlic powder – 1 tsp
• Salt – ½ tsp
• Butter – 2 tbsp

Instructions

1. Preheat your oven to 375°F because we’re about to turn up the heat on this casserole.
2. In a skillet over medium heat, melt the butter and sauté the zucchini slices until they’re just tender, about 5 minutes. Tip: Don’t let them get mushy; we’re not making baby food here.
3. Spread the sautéed zucchini evenly at the bottom of a greased baking dish. This is your casserole’s foundation, so make it count.
4. Sprinkle the shredded crab meat over the zucchini like you’re decorating the top of a cake. Even distribution is key.
5. In a bowl, mix the heavy cream, garlic powder, and salt. Pour this mixture over the crab and zucchini. Tip: This is where the magic happens, so don’t skimp.
6. Top everything with the shredded cheddar cheese because, let’s be honest, cheese makes everything better.
7. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden brown. Tip: Keep an eye on it; nobody likes a burnt offering.

Zesty and rich, this casserole brings a creamy texture with a punch of crab flavor that’s downright addictive. Serve it with a side of crusty bread to sop up all that cheesy goodness, or be bold and eat it straight from the dish—we won’t judge.

Crab and Sweet Potato Casserole with Pecan Topping

Kick off your culinary adventure with this Crab and Sweet Potato Casserole with Pecan Topping, a dish that’s as fun to make as it is to devour. Perfect for when you’re craving something a little fancy but don’t want to spend all day in the kitchen.

Ingredients

• Sweet potatoes – 2 cups, mashed
• Crab meat – 1 cup, cooked
• Pecans – ½ cup, chopped
• Butter – 2 tbsp
• Brown sugar – ¼ cup
• Cinnamon – ½ tsp
• Salt – ¼ tsp

Instructions

1. Preheat your oven to 375°F and grease a casserole dish lightly with butter.
2. In a large bowl, mix the mashed sweet potatoes, crab meat, 1 tbsp of butter, brown sugar, cinnamon, and salt until well combined.
3. Transfer the mixture to the greased casserole dish and spread it evenly.
4. Sprinkle the chopped pecans evenly over the top of the mixture.
5. Dot the remaining 1 tbsp of butter over the pecans.
6. Bake in the preheated oven for 25 minutes, or until the topping is golden and crispy.
7. Let the casserole cool for 5 minutes before serving to allow the flavors to meld beautifully.

Unbelievably delicious, this casserole boasts a creamy interior with a crunchy, nutty topping that’s simply irresistible. Serve it as a standout side or make it the star of your meal with a simple green salad on the side.

Crab and Pasta Casserole with Garlic Butter Sauce

So, you’ve decided to dive into the deliciously decadent world of crab and pasta casserole, huh? Brace yourself for a dish that’s as easy to love as it is to make, with a garlic butter sauce that’ll have you questioning all your life choices up until this moment.

Ingredients

• Pasta – 8 oz
• Crab meat – 1 lb
• Butter – ½ cup
• Garlic – 4 cloves, minced
• Heavy cream – 1 cup
• Parmesan cheese – ½ cup, grated
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F because we’re about to get baking.
2. Boil the pasta in salted water until al dente, about 8-10 minutes, then drain. Tip: Save a cup of pasta water; it’s liquid gold for adjusting sauce consistency later.
3. In a skillet, melt butter over medium heat and sauté garlic until fragrant, about 1 minute. Tip: Don’t let the garlic brown, or it’ll turn bitter and haunt your dreams.
4. Stir in heavy cream, bring to a simmer, then add Parmesan, salt, and pepper. Stir until the cheese melts into a smooth sauce.
5. Combine the cooked pasta, crab meat, and sauce in a baking dish. Tip: Gently fold in the crab to keep those precious chunks intact.
6. Bake for 20 minutes until bubbly and slightly golden on top.

Zesty, creamy, and utterly irresistible, this casserole is a textural dream with tender pasta and succulent crab. Serve it straight from the oven with a side of crusty bread to sop up every last drop of that garlic butter sauce.

Crab and Quinoa Casserole with Roasted Vegetables

Zesty and zippy, this dish is like a party in your mouth where everyone’s invited—especially your taste buds! Imagine the ocean’s bounty cozying up with earthy quinoa and a rainbow of roasted veggies, all baked to perfection. It’s the kind of meal that makes you want to write home about, or at least text your foodie friend with all caps.

Ingredients

• Quinoa – 1 cup
• Crab meat – 1 lb
• Broccoli – 2 cups, chopped
• Carrots – 1 cup, sliced
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – 1 tsp
• Pepper – ½ tsp
• Cheese – ½ cup, shredded

Instructions

1. Preheat your oven to 375°F—this is where the magic begins.
2. Rinse the quinoa under cold water until the water runs clear, then cook it according to package instructions. Tip: Fluff it with a fork for that perfect texture.
3. Toss the broccoli and carrots with olive oil, garlic, salt, and pepper. Spread them on a baking sheet and roast for 20 minutes, or until they’re just starting to caramelize.
4. In a large bowl, mix the cooked quinoa, crab meat, and roasted vegetables. Tip: Be gentle with the crab to keep those lovely chunks intact.
5. Transfer the mixture to a greased casserole dish, sprinkle with cheese, and bake for 15 minutes, or until the cheese is bubbly and golden. Tip: For an extra crunch, broil for the last 2 minutes.

Just like that, you’ve got a casserole that’s a symphony of textures—creamy, crunchy, and everything in between. The flavors? A harmonious blend of sweet crab, nutty quinoa, and those perfectly roasted veggies. Serve it straight from the dish for that homey, shareable vibe, or plate it up fancy with a sprinkle of fresh herbs.

Crab and Eggplant Parmesan Casserole

Get ready to dive fork-first into a dish that’s as fun to make as it is to devour—this casserole is a cheeky twist on a classic, blending the briny goodness of crab with the hearty charm of eggplant. Perfect for when you want to impress without the stress!

Ingredients

• Eggplant – 2 medium, sliced into ½-inch rounds
• Crab meat – 1 lb, cooked and shredded
• Marinara sauce – 2 cups
• Mozzarella cheese – 2 cups, shredded
• Parmesan cheese – ½ cup, grated
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Garlic powder – 1 tsp

Instructions

1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with olive oil.
2. Arrange the eggplant slices in a single layer on a baking sheet, brush with olive oil, and sprinkle with salt, black pepper, and garlic powder. Roast for 20 minutes until tender.
3. Layer half the roasted eggplant in the prepared baking dish, top with 1 cup of marinara sauce, half the crab meat, and 1 cup of mozzarella cheese. Repeat the layers.
4. Sprinkle the top with Parmesan cheese and bake for 25 minutes, or until bubbly and golden.
5. Let the casserole rest for 5 minutes before serving to allow the layers to set.

Outrageously delicious, this casserole boasts a creamy interior with a crispy, cheesy top. Serve it over a bed of spaghetti for a carb-loaded feast or alongside a crisp green salad to keep it light.

Crab and Black Bean Casserole with Cilantro Lime Rice

Yikes, have we got a treat for you today! This dish is like a fiesta in your mouth, combining the rich flavors of crab and black beans with the zesty kick of cilantro lime rice. It’s the kind of meal that’ll have you doing a happy dance around the kitchen.

Ingredients

• Crab meat – 1 lb
• Black beans – 1 can (15 oz)
• White rice – 1 cup
• Cilantro – ¼ cup, chopped
• Lime – 1, juiced
• Chicken broth – 2 cups
• Garlic – 2 cloves, minced
• Onion – ½ cup, diced
• Cheese – 1 cup, shredded
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F. This ensures your casserole bakes evenly, giving you that perfect golden top.
2. In a saucepan, combine white rice, chicken broth, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek! Keeping the lid on is key to fluffy rice.
3. While the rice cooks, sauté garlic and onion in a pan over medium heat until translucent, about 3 minutes. This builds a flavor base that’ll make your casserole sing.
4. Mix cooked rice with cilantro and lime juice in a large bowl. The acidity of the lime brightens the whole dish, so don’t skip it!
5. Layer the rice mixture, black beans, and crab meat in a baking dish. Sprinkle shredded cheese on top. Tip: For extra crunch, broil the last 2 minutes.
6. Bake for 20 minutes, or until the cheese is bubbly and slightly golden. Tip: Let it sit for 5 minutes before serving to let the flavors meld beautifully.

Just imagine the creamy crab and beans against the fluffy, citrusy rice, all under a blanket of melted cheese. Serve it with a side of avocado slices for an extra touch of luxury.

Crab and Kale Casserole with Parmesan Breadcrumbs

Ever had one of those days where you’re craving something cheesy, crunchy, and downright comforting, but also want to pretend you’re being healthy? Enter this Crab and Kale Casserole with Parmesan Breadcrumbs—your taste buds won’t know what hit ’em.

Ingredients

• Crab meat – 1 lb
• Kale – 2 cups, chopped
• Parmesan cheese – 1 cup, grated
• Breadcrumbs – 1 cup
• Heavy cream – 1 cup
• Butter – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F. This ensures your casserole bakes evenly, getting that golden top we all crave.
2. In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Tip: Don’t let the garlic brown, or it’ll turn bitter.
3. Add chopped kale to the skillet, stirring until slightly wilted, about 2 minutes. This step ensures your kale is tender, not tough.
4. Stir in crab meat, heavy cream, salt, and black pepper. Cook for another 2 minutes, just until everything is well combined. Tip: Gently fold in the crab to keep those lovely chunks intact.
5. Transfer the mixture to a baking dish. Sprinkle evenly with breadcrumbs and Parmesan cheese. Tip: For extra crunch, press the breadcrumbs lightly into the surface.
6. Bake for 20 minutes, or until the top is golden and bubbly. Let it sit for 5 minutes before serving—patience is key to letting the flavors meld.

Who knew indulgence could come with a side of greens? This casserole is a creamy, crunchy masterpiece, with the kale adding just the right amount of earthiness to balance the sweet crab. Serve it straight from the dish for that rustic, ‘dig in’ vibe.

Crab and Butternut Squash Casserole with Sage

Dive into a dish that’s as fun to make as it is to devour, where the sweet, nutty vibes of butternut squash meet the luxurious, briny charm of crab, all hugged by the earthy whispers of sage. It’s a casserole that promises to be the star of your dinner table, with minimal fuss and maximum flavor.

Ingredients

• Butternut squash – 2 cups, cubed
• Crab meat – 1 lb
• Sage – 2 tbsp, chopped
• Heavy cream – 1 cup
• Butter – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Breadcrumbs – ½ cup

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for the casserole magic.
2. In a large skillet, melt butter over medium heat, then add butternut squash cubes. Cook for 10 minutes until they start to soften, stirring occasionally to prevent sticking.
3. Add chopped sage to the skillet, stirring for 1 minute to release its aromatic oils.
4. Pour in heavy cream, salt, and black pepper, then simmer for 5 minutes until the mixture slightly thickens. Tip: Don’t let it boil to avoid curdling the cream.
5. Gently fold in the crab meat, ensuring it’s evenly distributed without breaking up the chunks too much.
6. Transfer the mixture to a greased baking dish, then sprinkle breadcrumbs evenly over the top for that perfect golden crust.
7. Bake for 20 minutes, or until the top is crispy and the edges are bubbly. Tip: For an extra crispy top, broil for the last 2 minutes.
8. Let the casserole sit for 5 minutes before serving to allow the flavors to meld beautifully. Tip: This resting time is crucial for the perfect texture.

Velvety butternut squash and tender crab come together in a creamy, herby embrace, topped with a satisfying crunch. Serve it straight from the oven with a side of crusty bread to sop up every last bit of deliciousness.

Conclusion

Whether you’re a seasoned chef or a curious newcomer, these 18 crab casserole recipes promise to delight your taste buds and bring a touch of the sea to your table. We hope you find a new favorite among them! Don’t forget to share your culinary adventures with us in the comments and pin your top picks on Pinterest. Happy cooking!